Smothered Green Chile Chicken
Avocado and Mixed Greens
Ingredients
- ¾ lb boneless, skinless chicken thighs
- ¼ tsp salt
- ⅛ tsp pepper
- ½ Tbsp olive oil
- 1 (4-oz) can diced green chiles
- ¼ cup cream cheese, softened
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¾ cup shredded Mexican-blend cheese
- 2 green onions, thinly sliced (optional)
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a small skillet over medium-high heat 2 to 3 minutes per side. Transfer chicken to a lightly greased 8-inch baking dish.
- Combine chiles, cream cheese, cumin, and garlic powder. Spread over chicken; sprinkle with cheese blend.
- Bake 15 minutes or until chicken is done. Sprinkle with onions, if desired.
Side Dish Ingredients
- 1 (5-oz) pkg mixed baby greens
- ½ cup thinly sliced avocado
- 2 radishes, thinly sliced
- 2 Tbsp roasted, salted pepitas (pumpkin seeds)
- 3 Tbsp lime-cilantro vinaigrette
- ¼ cup crumbled cotija cheese
Side Dish Instructions
- Combine greens, avocado, radishes, and pepitas in a bowl. Drizzle with dressing; toss. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
331
|
148
|
479
|
| Fat (g) | 22 | 13 | 35 |
| Sat. Fat (g) | 11 | 3 | 14 |
| Protein (g) | 30 | 5 | 35 |
| Carb (g) | 5 | 7 | 12 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 654 | 206 | 860 |
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